|
By Katie O'Neill
Revuelto de setas y gambas
(Eggs with
wild mushrooms and shrimp)
200 g wild mushrooms (the kind you can buy at the
supermarket)
2 cloves garlic, peeled and sliced
6 to 8 eggs
250 g raw shrimp (gambas), peeled and heads and tails removed
olive oil
Crack the eggs into a dish and set aside. Lightly
rinse the wild mushrooms and cut off the hard stem, if they have
any, then rip into largish bite-size pieces. Now heat enough olive
oil to barely cover the bottom of a skillet, add the garlic and
sauté on med-high heat for just a few moments, then add the
mushrooms and sauté a couple minutes. Add the shrimp and
sauté just until they are cooked (they will turn pink), then
pour in the eggs, salt to taste, and stir gently until the eggs
are just cooked. Serve immediately with plenty of good crusty bread.
Makes enough for three or four people as a first course or a light
supper.
This basic recipe can be varied according to what
you have in the house or what you like most. Try adding also some
previously steamed asparagus pieces, sliced leeks, bits of serrano
ham or chorizo (cook it first with the garlic)...be creative!
Alcachofas con jamón
(Artichoke
hearts with serrano ham)
2 kg small, tender fresh artichokes
juice of half a lemon
150 g diced serrano ham pieces
1 to 2 cloves garlic, peeled and chopped
olive oil
Prepare the artichokes: rip off the outer leaves,
until you get to the last several inner leaves that are more tender
and a lighter green. Slice off the tops of these leaves and the
stem, so what you have remaining is just the innermost part of the
artichoke. Cut these into quarters and toss with the lemon juice.
Heat a skillet with just enough olive oil to barely cover the bottom,
add the garlic and serrano ham and sauté just a few moments
on med-high heat, then add the artichoke hearts. Cover and reduce
the heat to medium, adding a little water, and let cook until the
artichokes are tender. Check often to be sure it is not too dry;
add water as needed for the artichokes to cook, until tender when
pierced with a fork. Once they are tender, uncover, increase heat
to high, and let the liquid evaporate (do not drain off), until
there is just a little left in the pan. Salt to taste and serve
immediately. Serves four to six as a first course or a light supper.
Bonito with tomato and onions
about 1 ¼ kg fresh bonito or fresh tuna,
skin removed and cut into thick slices
2 onions, peeled and sliced
4 ripe tomatoes, peeled and chopped
1 teaspoon flour
125 ml white wine
1 bay leaf
olive oil
Put enough olive oil in a skillet to cover the bottom.
Add the onion and sauté on med-high until it begins to become
transparent; add the flour and the tomatoes and cook a few minutes,
then add the wine and bay leaf and let simmer about ten minutes,
covered. Add water if it becomes too dry. Then add the bonito and
let simmer, uncovered, another ten to fifteen minutes or until cooked
through. Salt to taste. Can be served hot or cold. Serves six.
top of page
|
